Smoky Baked Beans

Happy Mushroom Monday!

I hope your Thanksgiving dinner was a success and that you had a wonderful and relaxing Holiday! Now that we are all ready for a break from a kitchen, this super easy crockpot recipe will be an easy one to give yourself a little break from cooking. This week’s recipe “Smoky Baked Beans”, is a delicious and cold weather approved recipe!

“Smoky Baked Beans” is like chili but with a sweet and tangy twist. I served this dish with my favorite cornbread recipe and everyone came back for seconds, it was a total hit at my house! What I love about this recipe is that it’s no fuss and comes together so easily. You can double the recipe and freeze half for another night’s meal.

My secret weapon for making this dish smoky is liquid smoke. This bacon without the fat, cholesterol, or meat. The liquid smoke adds the perfect amount of smoke and flavor and paired with the diced mushrooms, you won’t miss the bacon at all!

Maple syrup is also used in this dish, don’t skimp on this! You’ll want to get the 100% pure maple syrup to get the full flavor. Plus, the nutrient content of real maple syrup is higher than that of imitation syrup, which is composed mainly of sugars with no vitamins or minerals. Real maple syrup has manganese and zinc, minerals that can boost immune health. It also contains small amounts of other beneficial minerals and vitamins, including calcium, riboflavin, pantothenic acid, potassium and magnesium.

I can’t wait for you to try this, let’s get started!

Smoky Baked Beans

Serves 4-6

Ingredients:

1 fresh jalapeño pepper (de-seeded and diced)

1 fresh poblano pepper (de-seeded and diced)

1/2 yellow onion (diced)

8 ounces white button mushrooms (cleaned and diced)

2 - 15 oz cans pinto beans (no salt added and not drained)

1/2 cup pure maple syrup

1 Tablespoon molasses

1 teaspoon liquid smoke

8 ounces tomato paste

1 teaspoon garlic powder

1 teaspoon sea salt

1/4 teaspoon black pepper

Instructions:

To a heated crockpot, add onion, peppers, and mushrooms. Cover and cook on high for 1 hour.